This mushroom soup is delicious and the combination with the marjoram enhances its flavor.
Learn more about Elda Avila
Ingredients6 portions
Preparation
Heat the olive oil over medium heat, add the potatoes and onion, sauté for 5 to 7 minutes. Reserve a few slices of mushrooms to decorate.
Add the mushrooms to the onions and potatoes, cook 2 minutes and put the broth and marjoram. Lower the heat and cook until the potatoes are soft for 15 minutes.
Blend the soup and go through a Chinese colander. Stir well and heat. Add the cream and butter, season with salt and pepper.
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